Commercial Chocolate Production Equipment
Chocolate Equipment
Commercial Chocolate Equipment Shop commercial chocolate production equipment from Gummy Molds for tempering, coating, panning, dispensing, mold vibration and confectionery production. Explore the 5.5L chocolate tempering machine for molded bars and bonbons, and our 400mm chocolate panning machine for coating compatible nuts, dragées and confectionery centers.
Complete your chocolate production workflow
Pair professional tempering equipment with the right molds and production-planning tools for a complete molded-chocolate setup.
Commercial Chocolate Equipment
Shop commercial chocolate production equipment from Gummy Molds for tempering, coating, panning, dispensing, mold vibration and confectionery production. Explore the 5.5L chocolate tempering machine for molded bars and bonbons, and our 400mm chocolate panning machine for coating compatible nuts, dragées and confectionery centers.
Chocolate Tempering & Mold Production
The current 5.5L system combines controlled heating, active compressor cooling, PLC control, dispensing, and a vibration work surface in a compact commercial format. It is designed for chocolate bars, bonbons, pralines, molded chocolates, bakeries, pastry kitchens, test kitchens, and growing chocolate brands.
Chocolate Panning & Coating Machines
Chocolate panning builds successive layers of chocolate, sugar or compatible coatings on centers that tumble freely inside a rotating pan. Our 400mm Chocolate Panning Machine combines an adjustable stainless steel rotary pan with integrated heating and cooling airflow for small commercial batches of about 3–7 kg, depending on the application. Common uses include chocolate-coated nuts, dragées and polished confectionery pieces. A coating pan is different from a chocolate temperer or an enrober; choose equipment around the shape of your product and the coating process.
Build a Complete Chocolate Production Workflow
- 5.5L Commercial Chocolate Tempering Machine — compact batch tempering with active cooling, PLC control, dispensing, and mold vibration.
- Polycarbonate Chocolate Molds — professional rigid molds for bars and molded chocolate production.
- Chocolate Bar Molds — commercial polycarbonate bar molds in multiple weights and designs.
Plan Equipment Around the Chocolate Process
Chocolate equipment should be selected around batch size, chocolate type, tempering workflow, mold dimensions, electrical service, operator space, cooling process, and production target. Confirm the complete workflow before scaling production.
Chocolate Equipment Support
Each equipment product page includes the machine specifications currently confirmed for that model plus a commercial equipment support form. Additional chocolate equipment categories will be added as products, specifications, shipping requirements, and support information are completed for sale.